Ice Cream Scoop Chocolate Chip Cookies: The Ultimate Treat!

Ice Cream Scoop Chocolate Chip Cookies: The Ultimate Upgrade!

There’s something undeniably special about chocolate chip cookies—their comforting aroma, the perfect balance of chewy and crispy textures, and the rich, melty chocolate in every bite. But what if you could take this classic treat to an entirely new level? Enter Ice Cream Scoop Chocolate Chip Cookies, a creative twist that directly infuses ice cream’s smooth, creamy richness into the dough. Whether you choose vanilla, chocolate, or butter pecan, the result is a cookie with an unbelievably soft and chewy texture, enhanced by the depth of high-quality butter, sugar, and flour.

These cookies are perfect for any occasion—whether baking for a family gathering, making a fun homemade snack, or impressing guests at a party. Experiment with different ice cream flavours like cookies and cream, mint chocolate chip, or even caramel swirl for an extra layer of decadence. With crisp edges and a soft, gooey centre, every bite is a satisfying indulgence. Serve them warm alongside a scoop of ice cream for the ultimate dessert experience, or get creative with mix-ins and toppings to make each batch uniquely your own.

A Treat That Stands Out

If you love soft, ultra-chewy cookies with a melty, gooey centre, these Ice Cream Scoop Chocolate Chip Cookies are just what you need. The secret ingredient—melted ice cream—adds a luxurious richness, making every bite incredibly satisfying. The beauty of this recipe lies in its versatility. You can swap in different ice cream flavours, add mix-ins like caramel walnuts or shredded coconut, or even drizzle the finished cookies with chocolate or caramel for an extra indulgence.

Beyond their incredible flavour, these cookies bring fun to baking. An ice cream scoop ensures perfect, thick, bakery-style cookies, giving them a distinctive shape and texture. They’re great for sharing at parties or dunking into a glass of milk for a nostalgic treat. Plus, the unique concept of incorporating ice cream makes them a conversation starter—a dessert experience that’s as fun to make as it is to eat.

Key Ingredients for an Irresistible Treat

Flour & Leavening Agents

Combining all-purpose flour, cake flour, and whole wheat pastry flour creates a well-balanced structure. Baking powder and baking soda ensure the cookies rise beautifully and retain a light, tender texture.

Richness & Sweetness

• Unsalted butter (room temperature) adds richness and depth.
• A blend of confectioners’, powdered, and vanilla sugar enhances the sweetness without being overwhelming.
• Vanilla extract and cocoa powder introduce warm, aromatic undertones.

Chocolate & Additional Mix-ins

• A mix of chocolate chips, dark chocolate chips, macadamia chocolate, and caramel walnuts delivers an indulgent combination of textures and flavours.
• Shredded coconut or a drizzle of coconut oil adds a subtle tropical sweetness.
• Gel food colouring (optional) allows for fun, colourful variations.

The Secret Ingredient

• Unsweetened Almond Breeze Almondmilk Coconutmilk Original adds moisture and enhances the overall richness of the cookies, keeping them exceptionally soft and chewy.

Creative Presentation & Customization

These cookies aren’t just about flavor—they also offer endless opportunities for customization. Try serving them in flat-bottom ice cream cones for a playful twist, or decorate with royal icing, buttercream frosting, and sprinkles. If you want an even thicker, bakery-style cookie, consider mixing in a small amount of sugar cookie dough or cake batter to create an extra-plush texture.

Dip half of each cookie in melted chocolate or caramel for a stunning presentation and sprinkle with sea salt for a sweet-and-salty contrast. Serve them alongside a hot cappuccino, frothy hot chocolate, or a chilled glass of milk for the ultimate cosy treat.

Step-by-Step Baking Guide

Preparing the Dough

1. Preheat oven to 170°C (340°F). Line baking trays with parchment paper.
2. Combine unsalted butter, oil, and cream in a large mixing bowl.
3. Add egg and sugar powder, then beat with an electric mixer for about 30 seconds until smooth.
4. Gradually add confectioners’ sugar, baking soda, baking powder, salt, and sifted flour.
5. Mix in cornstarch and Almond Breeze coconut milk until well incorporated.
6. Gently fold in chocolate chips, shredded coconut, and chopped macadamia chocolate for added flavour.

Shaping & Baking

1. Divide the dough into two portions.
2. Take ½ tbsp from each portion—one plain and one mixed with cocoa powder—and press together for a marbled effect.
3. Use an ice cream scoop to shape cookies and place them on the baking tray.
4. If making a fun variation, fill ice cream cones halfway with cake batter and bake them on a flat baking sheet or mini baking pan.
5. Bake for 20-25 minutes until the cake springs back when touched.
6. Freeze the cookie scoops for 1 hour before baking to help them hold their shape.

Decorating & Finishing Touches

1. Press sprinkles onto frozen cookie scoops or decorate with royal icing and buttercream frosting after baking.
2. Bake at 160°C (320°F) for 13-23 minutes, ensuring they are baked through but still doughy in the centre.
3. Immediately after baking, press additional chocolate chips onto the warm cookies.
4. Let cookies cool completely before handling.
5. If using cones, attach the cookies on top with a small amount of icing.
6. Test doneness with a toothpick—if it comes out clean, the cookies are ready!

Creative Ways to Serve These Cookies

• Warm & Gooey – Serve fresh from the oven with a glass of milk.
• Ice Cream Sandwiches – Press your favourite ice cream between two cookies, then roll the edges in chocolate chips, crushed nuts, or sprinkles.
• Sundae Topping – Crumble over a sundae with caramel ice cream, chocolate syrup, hot fudge, whipped cream, and a cherry.
• Chocolate Dipped – Dip half of each cookie in melted chocolate or caramel for a professional finish.
• Sweet & Salty – Sprinkle with sea salt for a balanced flavour contrast.

Best Ways to Store These Cookies

Short-Term Storage:

• Store in an airtight container at room temperature for 3-4 days.
• Place parchment paper between layers to prevent sticking.
• Add a slice of bread to the container to help maintain softness.

Refrigeration & Freezing:

• You can keep this in the fridge for up to one week. Reheat in the microwave for 10-15 seconds before serving.
• Freezing baked cookies: Place cooled cookies in a single layer on a baking sheet, freeze for 1-2 hours, then transfer to a freezer-safe container for up to 3 months.
• Freezing cookie dough: Scoop dough into balls, freeze on a baking sheet, then store in a ziplock bag for on-demand baking. Add 1-2 extra minutes when baking from frozen.

Final Thoughts

Ice Cream Scoop Chocolate Chip Cookies combine the timeless charm of chocolate chip cookies with the luxurious richness of ice cream, creating a familiar and innovative dessert. Whether you enjoy them fresh from the oven, as an ice cream sandwich, or dipped in chocolate, they are guaranteed to bring warmth, nostalgia, and pure indulgence to any occasion.

So grab your scoop, mix up a batch, and enjoy a cookie experience like no other! 🍪✨

FAQs for Ice Cream Scoop Chocolate Chip Cookies

1. Can I use any flavour of ice cream in the cookie dough?

Yes! You can experiment with vanilla, chocolate, butter pecan, cookies and cream, mint chocolate chip, or any flavour you love. Each one adds a unique twist to the cookies!

2. Do I need to freeze the cookie dough before baking?

Freezing the dough for at least 1 hour helps the cookies hold their shape and enhances their chewy texture. If you’re short on time, you can bake them immediately, but they may spread more.

3. Can I make these cookies gluten-free?

Absolutely! Substitute gluten-free all-purpose flour for the regular flour blend. Make sure your baking powder and other ingredients are also gluten-free.

4. How do I store these cookies to keep them soft and fresh?

Store them in an airtight container at room temperature for 3-4 days. Add a slice of bread to the container to keep them softer and more prolonged. For more extended storage, refrigerate for up to a week or freeze for up to 3 months.

5. Can I make the dough ahead of time and bake it later?

Yes! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a ziplock bag for up to 3 months. When ready to bake, place them on a baking sheet and add 1-2 extra minutes to the baking time.

6. Can I turn these into ice cream sandwiches?

Definitely! Once cooled, sandwich your favourite ice cream flavour between two cookies. Roll the edges in chocolate chips, sprinkles, or crushed nuts, then freeze until firm.

7. What’s the secret to getting a bakery-style thick cookie?

Using an ice cream scoop ensures a thicker, bakery-style cookie. Chilling the dough, using cake flour, and slightly underbaking the cookies will give you that soft, chewy centre with crisp edges!

Ice Cream Scoop Chocolate Chip Cookies

Rehman Zawaz

Imagine the perfect chocolate chip cookie—soft, chewy, and bursting with rich, melty chocolate. Now, take it up a notch by blending ice cream directly into the dough! These Ice Cream Scoop Chocolate Chip Cookies are the ultimate indulgence, with a buttery, ultra-soft texture and endless flavor possibilities. Whether you’re baking for a party, making a cozy treat, or crafting the perfect ice cream sandwich, these cookies are guaranteed to impress. Try them warm, dunked in milk, or topped with sprinkles for a fun and creative dessert experience! 😍

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine American

Servings 12 people

Calories 7000 kcal

Equipment

• Oven
• Baking trays
• Parchment paper
• Mixing bowl
• Electric mixer
• Measuring cups and spoons
• Ice cream scoop
• Baking sheet
• Mini baking pan
• Flat baking sheet
• Freezer
• Toothpick

Ingredients

  

• All-purpose flour – 1 cup
• Cake flour – ½ cup
• Whole wheat pastry flour – ½ cup
• Baking powder – 1 teaspoon
• Baking soda – ½ teaspoon
• Unsalted butter room temperature – ½ cup (1 stick)
• Confectioners sugar – ½ cup
• Powdered sugar – ¼ cup
• Vanilla sugar – 2 tablespoons
• Vanilla extract – 1 teaspoon
• Cocoa powder – 2 tablespoons
• Chocolate chips – ½ cup
• Dark chocolate chips – ¼ cup
• Macadamia chocolate – ¼ cup chopped
• Caramel walnuts – ¼ cup chopped
• Shredded coconut – 2 tablespoons
• Coconut oil drizzle – 1 tablespoon
• Gel food color optional – A few drops
• The Secret Ingredient
• Unsweetened Almond Breeze Almondmilk Coconutmilk Original – ¼ cup
• Flat-bottom ice cream cone – 6-8 cones
• Royal icing – ½ cup
• Buttercream frosting – ½ cup
• Sprinkles – ¼ cup
• Sugar cookie dough or cake batter optional – ½ cup
• Measuring cup and spoons – For accurate measurements
• Spoon and level method – Ensures consistency

Instructions

 

• Preparing the Dough
• Preheat oven to 170°C (340°F).
• Prepare baking trays by lining them with parchment paper.
• In a large mixing bowl, combine unsalted butter, oil, and cream.
• Add egg and sugar powder, then beat for 30 sec using an electric mixer until smooth.
• Gradually add confectioners sugar, baking soda, baking powder, salt, and sifted flours (including soft flour).
• Mix in cornstarch and Almond Breeze Coconut milk until well incorporated.
• Gently fold in chocolate chips, shredded coconut, and chopped macadamia chocolate for added flavor.
• Shaping and Baking
• Divide the dough into two portions.
• Take ½ tbsp from each portion, one plain and the other with cocoa powder, and press together for a marbled effect.
• Use an ice cream scoop to form scoop-shaped cookies and place them on a baking tray.
• For a fun variation, fill ice cream cones halfway with cake batter and bake on a flat baking sheet or mini baking pan.
• Bake for 20 to 25 minutes until the cake springs back when touched.
• Freeze cookie scoops for 1 hour to help them hold their shape.
• Decorating and Finishing Touches
• Press sprinkles onto frozen cookie scoops or decorate with royal icing and buttercream frosting after baking.
• Bake at 160°C for 13 to 23 minutes, ensuring they are baked through but still doughy in the center.
• Once out of the oven, quickly press additional chocolate chips onto the warm cookies.
• Cool completely before handling.
• If using cones, attach cookies on top with a small amount of icing.

Notes

1️⃣ Chill for the Best Texture – Freezing the cookie dough scoops for at least an hour before baking helps them hold their shape and creates a perfectly thick, chewy texture.

2️⃣ Customize Your Flavor—Swap out chocolate chips for butterscotch chips, peanut butter chips, or even freeze-dried fruit to add a unique twist to each batch.

3️⃣ Marbled Effect Magic – Pressing vanilla and cocoa dough together creates a gorgeous swirl, giving your cookies an eye-catching, bakery-style appearance.

4️⃣ Soft & Gooey Trick – Slightly underbake the cookies for 1-2 minutes and let them cool on the baking tray for extra softness and gooey goodness.

5️⃣ Ice Cream Cone Fun – Want to impress? Bake them inside flat-bottom cones for a unique, handheld treat perfect for parties or special occasions! 🍪🍦✨

Keyword Ice Cream Scoop Chocolate Chip Cookies